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Recipes
Cheesy Cheeseburger Casserole
By lorik
1.Preheat the oven to 350°F
- 1 Tbsp plus 1 tsp salt
- 1 (16-oz) package elbow macaroni
- 2 lbs ground beef
- 1 large onion, chopped
- 2 (8-oz) cans tomato sauce
- 1/8 tsp freshly ground black pepper
- 1 cup ricotta cheese
- 1/4 cup sour cream
- 1/3 cup green bell pepper, chopped
- 1/3 cup scallions, chopped
- 1/2 cup cheddar cheese, shredded
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped (optional garnish)
Trinidadian Green Seasoning
By lorik
In a large bowl, mix all the ingredients together with 2 tablespoons water and season with salt and pepper
- 1 ⁄2 cup finely chopped culantro or cilantro
- 1 ⁄2 cup finely chopped flat-leaf parsley
- 1 ⁄4 cup fresh lime juice
- 2 tbsp. water
- 1 tbsp. finely chopped thyme
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 1 stalk celery, finely chopped
- 1 ⁄2 small white onion, finely chopped
- 1 ⁄4 red bell pepper, finely chopped
- Kosher salt and freshly ground black pepper
Kasundi
By lorik
Recipe adapted from Tim Graham, Travelle, Chicago, IL
- 1/4 cup, plus 2 tablespoons sunflower oil
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon ground turmeric
- 2 teaspoons whole black mustard seeds
- 2 teaspoons chili powder
- 3 tablespoons finely minced garlic
- 1 Thai chile pepper, finely chopped
- 2 tablespoons malt vinegar, plus 1/2 cup
- One 28-ounce can crushed tomatoes
- 1/4 cup dark brown sugar
- 1 teaspoon kosher salt
Mashed Red Potatoes with Onion and Chive
By lorik
Cook potatoes and onion in a pot of boiling salted water until potatoes are fork tender, about 12-15 minutes
- 1 1/2 lb red skinned potatoes, cubed
- 1/2 medium onion, diced
- 1/2 cup half and half, warmed
- 2 Tbsp unsalted butter, melted
- 1 Tbsp minced fresh chives
- Salt and Pepper to taste
Breakfast Pizza
By lorik
Small-curd cottage cheese is sometimes labeled “country-style
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 6 slices bacon
- 8 ounces mozzarella cheese, shredded (2 cups)
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 4 ounces (1/2 cup) small-curd cottage cheese
- 1/4 teaspoon dried oregano
- Salt and pepper
- Pinch cayenne pepper
- 1 pound store-bought pizza dough, room temperature
- 6 large eggs
- 2 scallions, sliced thin
- 2 tablespoons minced fresh chives
Plain, Mango or Raspberry Marshmallows
By lorik
Spray a 9-by-13-by-1-inch baking pan with cooking spray or lightly brush with canola oil
- Three 1/4-ounce envelopes unflavored gelatin
- 11 ounces granulated sugar (1 1/2 cups)
- 6 ounces light corn syrup
- 2 ounces honey
- 1/2 teaspoon sea salt
- 4 ounces powdered freeze-dried fruit, preferably mango or raspberry (optional)
- 3 ounces confectioners’ sugar, plus more for dusting
- 2 ounces cornstarch
Best Chicken Salad
By lorik
Choose a heavy pot or Dutch oven with a tightfitting lid
- About 4 pounds bone-in, skin-on chicken breasts
- 2 scallions, cut into thirds
- ¼ teaspoon black peppercorns
- 1 lemon, halved
- ⅔ cup mayonnaise, preferably Hellmann’s, Best Foods or homemade
- ¼ cup sour cream or crème fraîche, more to taste
- ½ teaspoon Dijon mustard or 1 teaspoon brine from a jar of pickles, optional
- 2 or 3 pale green celery ribs, cut into medium (1/4-inch) dice
- ½ cup minced onion or finely sliced scallion, optional
- ½ cup walnut or pecan halves, broken into bite-size pieces
- 3 tablespoons chopped fresh tarragon, parsley, or chives, plus extra for garnish
- Salt and ground black pepper, to taste
Arugula Pesto: Pesto Di Rucola
By lorik
Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped
- Variation:
- 5 cloves 5 cloves garlic
- 2 2 anchovy fillets
- 1/4 cup 1/4 cup capers
- 1/2 pound 1/2 pound baby arugula
- 1/2 cup 1/2 cup grated Parmigiano-Reggiano
- 1 1/2 1 1/2 lemons, juiced
- 1/2 cup 1/2 cup extra-virgin olive oil
- Pinch Pinch salt
- Pinch Pinch pepper
- MINCE:
- 4 cups 4 cups packed fresh arugula (4 oz.), such as Melissa’s
- 1/2 cup 1/2 cup grated pecorino
- 2 2 scallions, chopped
- 2 Tbsp. 2 Tbsp. slivered almonds, deeply toasted
- ADD: 1/2 cup extra-virgin olive oil
- Minced zest of 1 lemon
- 1/4 cup 1/4 cup fresh lemon juice
- Salt to taste
Steakhouse Onion Rings with Florentine Strip Steaks
By lorik
Melt jelly for ketchup in a small saucepan over low heat
- For Hot Pepper Ketchup:
- 1/2 cup red pepper jelly
- 1/4 cup ketchup
- 2 Tbsp apple cider vinegar
- Salt to taste
- For Onion Rings:
- 1 large yellow onion sliced into 1 inch thick rings
- 2 cups buttermilk
- 2 cups all purpose flour
- 2 tsp Kosher salt
- 1 tsp baking powder
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne
- Vegetable oil
- Salt to taste
- 4 New York Strip Steaks, 1/2 lb each
- Salt and Pepper
- 1/4 cup olive oil
- 1 Tbsp each chopped chives, rosemary, parsely, and sage
- Balsamic Vinegar to taste
Fregola Sarda with Tomato, Pecorino, and Basil
By lorik
1. Finely mince the shallot, garlic, and parsley
- 3 cups (La Casa Del Grano) Fregola Sarda
- 1 Small-Medium shallot finely minced
- 1 Clove of Garlic finely minced
- 2 tablespoons Chopped Flat Leaf Parsley
- 1-1/2 cup Canned Tomatoes strained or passed through a Food Mill
- 1 cup Unsalted Chicken Stock or Water
- 1 teaspoon Fine Sea Salt
- 1/2 cup Finely grated Pecorino Romano Cheese
- 1 handful Fresh Basil Leaves
- 2 tablespoons Extra Virgin Olive Oil